WINE SELECTION

WINES AGED IN ACACIA AND OAK BARRELS

The grapes for the production of wines of this series are processed by grape-stomping. Maceration of trampled grapes takes several hours to days. In exceptional cases, whole grapes are pressed. Furthermore, the wines mature on acacia and oak barrels (origin of wood in the Czech Republic, Hungary, Austria and France). No sulfur or other chemicals are added during the spontaneous fermentation and maturation of wine. The wines are bottled without filtration and without clarification. Wines of this series can be single-varietal or cuvée. We have also joined forces with local artists to create captivating labels inspired by local nature and the impressions of the wine.

PINOT NOIR 2022 ŠATOV

Šatov - U bunkru

Dry light red wine. Made from Pinot Noir from terroir Šatov – U bunkru. Made from vineyard in organic cultivation. Znojmo wine region. Semi-carbonic maceration of whole grapes 8 days in wooden containers. Then the grapes were crushed by feet and macerated 2 weeks on the skins. Matured in French oaks. No filtration, no clarification. Zero added sulfur.

alk: 9,5 % vol., č.š. SPN/22

PINOT SAINT LAURENT 2022

Dyjákovičky - U sklepů

Dry light red wine. Made from Saint Laurent, Pinot Blanc & Noir. Semi-carbonic maceration of whole grapes 10 days in wooden containers. Finish fermentation and matured in French oaks. No filtration, no clarification. Zero added sulfur. Made from vineyards in organic cultivation. Znojmo wine region. Label art by Kateřina Šrámková.

alk. 10,5 % vol., č.š. SAINT/22, magnum bottles

SAUVIGNON 2022 JAROSLAVICE

Jaroslavice - Na vinicích

Dry white wine. Made from Sauvignon from terroir Jaroslavice – Na vinicicích. Znojmo wine region. Made from vineyard in organic cultivation. Maceration 10 hours on the skins. No added yeast. Fermented and matured in Moravia ampohorae and 225L French oaks. No filtration, no clarification. Zero added sulfur.

alk:. 12,0 % vol., č.š. SGJ/22

ŠATOV 2022 FIELD BLEND

White field blend

Dry white wine. Field blend from vineyard in Šatov. Riesling, Grüner Veltliner, Pinot Gris and Malvasia. Vineyard is in organic cultivation. Znojmo wine region. No added yeast. Fermented and matured in Moravian acacias and oaks. Part of grapes semicarbonic maceration. No filtration, no clarification. Zero added sulfur. The label was created by Kateřina Šrámková.

alk. 11,5 % vol., č.š. SAT/22

ŠEDÝ PINOT 2022

Tasovice, Konice & Jaroslavice

Dry white wine. Made from Pinot Gris. Znojmo wine region. Made from vineyards in organic cultivation. Maceration 12 hours on the skins. No added yeast. Fermented and matured in 225L French oaks. No filtration, no clarification. Zero added sulfur.

alk. 13,0 % vol., č.š. RS/22

VELTLÍNSKÉ ZELENÉ 2022

Konice, Havraníky & Dyjákovičky

Dry white wine. Made from Grüner Veltliner. Znojmo wine region. Made from vineyard in organic cultivation. Semi-carbonic maceration of part of the grapes. No added yeast. Fermented and matured in Moravian amphorae and French oaks. No filtration, no clarification. Zero added sulfur.

alk. 11,5 % vol., č.š. VZ3/22

QVEVRI AND AMPHORAE

We know from research that Georgia is considered to be the cradle of the early wine production. Wines called qvevri or kvevri were produced here in large amphorae as early as 6,000 years ago. The tradition of wine production by fermentation and maturation of trampled white and blue grapes in large clay vessels has been preserved to this day. The containers are buried underground and the largest ones can hold up to several thousand liters of mash (stomped grapes). In 2013, this method of production was included among the UNESCO heritage sites. The method of producing wines in kvevri vessels is called the Kakheti method - according to the Kakheti region of Georgia. We slightly adapted the production of these wines to the conditions of the Znojmo wine-growing sub-region. 

Fermentation and maturation of grapes takes place in 250L - 600L containers for several months. Spontaneous fermentation. The wines mature in qvevri and amphorae without added sulfur. The wines are bottled without filtration and without clarification. For this series, I also produce wines in ceramic amphorae produced in a local Moravian ceramics factory.

AMPHORA 21/22 - sold out

sea sediments

Orange wine. Made from Welschriesling, Riesling, Gewürztraminer. Part of grapes from vintage 2021 was 12 months in Moravian amphorae on the skins. Matured in French oaks. Grapes from vintage 2022 was matured in amphorae without maceration. No filtration, no clarification. Zero added sulfur. Light aromatic, structure and full-bodied wine. Made from vineyards in organic cultivation. Znojmo wine region. Label art by Dante Minutello @danteminutello.

alk. 12,0 % vol., č.š. SEA/22

QVEVRI 2021

Tasovice & Havraníky

Made from Zweigeltrebe and Pinot Noir. Znojmo wine region. Maceration 12 months on the skins in local terracotta qvevri and than matured in French oaks. No filtration, no clarification. Zero added sulfur. Very aromatic pleasing wine with smooth tannins. Made from vineyards in organic cultivation. The label was created by Dante Minutello @danteminutello.

alk. 11,5 % vol., č.š. Q/21

PÉTILLANT NATUREL AND SEMI-CARBONIC MACERATION

Pétillant Naturel (pét-nat for short) is synonymous with the old method of natural sparkling wine production, known as the ancestrale method. Similar types of wine were probably produced in ancient Rome and are written about by the Roman historian Titus Livius. The wines are fermented in barrels or other containers and fermented closed in bottles. Unlike the traditional champagne method of secondary fermentation, this process is a so-called primary fermentation. Both methods differ in the aroma and taste of the finished wine as well. Pét-nat sparkling wines often have strong primary grape tones, expect playful, romantic, aristocratic wines, but also powerful, decadent, punk or elemental wines. There is a strong reflection of the terroir of the vineyard.

I let the wines of this series ferment under the crown cap in sparkling wine bottles. They are different and surprising every year. The appearance of the labels and their theme arises spontaneously only once sampled. Grapes are macerated together with the leaves for several hours to days, spontaneously fermented in barrels, glass or stainless steel containers. The wines are further fermented in a bottle and can be distinguished by a fine sparkling character. The fine yeast in each bottle adds a very interesting taste. Due to the production technology and fermentation, each piece is unique as each bottle contains a slightly different amount of alcohol, residual sugar and effervesce. Bottled without added sulfur and without filtration and clarification.

MOSCATO 2023

pétillant naturel

Dry white wine. Made from Moravian Muscat from terroir Dyjákovičky – U sklepů. Made from vineyard in organic cultivation. Znojmo wine region. Fermented in glass. No filtration, no clarification. Zero added sulfur. Label art by Klaudie Švrčková.

alk. 9,5 % vol., č.š. M/23